Soak the mushrooms in 2-3 cups of hot water for 20 minutes, then remove the mushrooms from the liquid with a slotted spoon, measure out a ½ cup and reserving the rest (in case you need it later).
Slice the mushrooms and set aside.
Heat the oil in a large saucepan and add the bacon to the pan and cook until brown.
Add the onion. Fry over a gentle heat for 2-3 minutes, until softened. Add the garlic and cook another minute. Add the mushrooms and fry for another 2-3 minutes, until browned.
Pour in the vermouth and add the rice cook, until the liquid has been absorbed.
Add the stock, ½ cup of the liquid you soaked the dried mushrooms in, and the parsley. Season with salt and pepper. stir and bring to a boil.
Reduce the heat to a simmer, cover and simmer for 15 -20 minutes until the liquid has been absorbed and the rice is plump and tender. Tip: For a creamier consistency, stir the risotto a few times during the cooking and process cover after stirring.
If the risotto appears too dry, you can add some more of the reserved mushroom liquid to loosen it up (a little at a time until it's the desired constancy).
Add the Parmesan cheese, and butter. Stir to combine.
Taste for seasoning and add salt and pepper to taste. Serve with freshly grated Parmesan.